Description
A classic layered dessert featuring moist white cake cubes soaked in sherry or orange juice, fresh macerated strawberries, rich homemade custard, and fluffy whipped cream, garnished with maraschino cherries and almonds. This refreshing trifle is perfect for gatherings and can be prepared ahead for optimal flavor.
Ingredients
Scale
Cake
- 14.25 ounces white cake mix (or 1 angel food cake)
- ¼ cup cream sherry (or orange juice, orange brandy, or rum)
Strawberries
- 2 pints fresh strawberries
- ¼ cup granulated sugar
- 3 tablespoons raspberry jam
Custard
- ¾ cup granulated sugar
- 4 ½ tablespoons cornstarch
- 6 egg yolks
- 4 cups milk
- 1 cup half and half (or light cream)
- 3 tablespoons unsalted butter (or margarine)
- 1 teaspoon vanilla extract
Whipped Cream Topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Garnish (Optional)
- maraschino cherries
- slivered almonds
Instructions
- Prepare Cake: If using unbaked cake mix, bake the cake according to package instructions or your recipe, ensuring it is completely cooled before cutting it into 1-inch cubes.
- Prepare Strawberries: Slice the fresh strawberries and sprinkle them with granulated sugar. Add raspberry jam and stir gently to combine. Let the mixture sit at room temperature for at least 1 hour to macerate and develop flavor.
- Make Custard: In a medium saucepan, whisk together the granulated sugar and cornstarch. Add the egg yolks, milk, and half and half, stirring to combine. Heat the mixture over medium-low heat, stirring constantly until it comes to a boil. Once boiling, continue whisking and cook for 1 minute to thicken the custard.
- Finish Custard: Remove the custard from heat, stir in the unsalted butter and vanilla extract. Pour into a medium bowl and cover with plastic wrap directly on the custard surface to prevent a skin from forming. Refrigerate until completely chilled, at least 2 hours.
- Assemble Trifle: In a large glass bowl or trifle dish, layer half of the cake cubes and drizzle evenly with half of the cream sherry or alternative liquor or juice. Add half of the macerated strawberries and then half of the chilled custard mixture. Repeat the layers once more with the remaining ingredients.
- Prepare Whipped Cream: Whip the heavy cream and powdered sugar together until soft peaks form. Spread the whipped cream evenly over the top layer of custard in the trifle.
- Garnish and Chill: Decorate the trifle with maraschino cherries and slivered almonds if desired. Refrigerate the assembled trifle for at least 4 hours or preferably overnight to allow flavors to meld before serving.
Notes
- You can substitute the cream sherry with orange juice, orange brandy, or rum according to preference or availability.
- To save time, use a pre-baked angel food cake or white cake from the store.
- The custard must be cooled completely before assembling to prevent melting the whipped cream topping.
- Macerating strawberries enhances their sweetness and juice release which makes the trifle more flavorful.
- For a nut-free version, omit the slivered almonds garnish.
- Chilling the trifle overnight improves texture and flavor melding.
